Chorizo and Goat Cheese Quiche

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I loved the quiche! I especially loved the pesto and I made it with all 6 jalapenos. I made the tart dough and pesto the day before just to save time. I thought the dough was good but I'm not sure what the lard added. However the pester mellowed so nicely that I recommend doing it a day ahead of serving just to let the flavors meld. Good job and I will be doing this dish again.

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This quiche recipe is outstanding--good work, Bobby! The Fontina and Mexican cheeses made for a really smooth and creamy quiche but what took it over the top was the goat cheese and chorizo—yum! I did not think we would like the jalapeño pesto at first because it seemed too strong but it made the perfect foil to the creamy goodness of the quiche. Admittedly, I cut the number of jalapeños from six to four but it was still plenty strong. Tonight was a night of new dishes. We started with the quiche and made quinoa as well which turned out to be a nice pairing.

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Amazing flavor, even if I used pancetta instead of chorizo. I don't know why people keep on saying that it's enough for 2 quiches...it's not. It's enough for 1 if you use the right pan : a deep dish pan.
After 50 min the custard was far from setting, so I used Tyler Florence method for deep dish quiche, I covered with a foil until set and it took a total of 1h20-1h25. May be Bobby Flay used a professional convection oven for that recipe.

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I just finished my second piece of this Incredible Quiche, eating this you know why Bobby is an Iron Chef and so successful! The quiche is a real out of the box design, those lumps of goat cheese are just so creamy and delicious.
I love pesto so that is a no brainer BUT Bobby's recipe calls for 6!!! Jalopenos, insane we made it with one and I could go for two, but this is all about tolerance and taste. This again is a fantastic quiche that will be on our dining table a lot.

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We couldn't find a 2" tart pan. Used a 11X1.5" but wouldn't hold all of the filling mixture. Also used an overly spicy chorizo which overpowered everything and conflicted with the pesto. Will try to make this again using a 2" tart pan and different chorizo because for the life of m can't understand why this recipe won the throwdown.

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This is great and I've used diff. combos of cheese according to what I have on hand. I would go light on the chorizo, too, so it doesn't take over the cheeses in flavor (esp. if you're using really nice cheeses like the fontina & goat cheese The crust is very good, esp. if you have a food processor. Have used store bought I had on hand at times, but don't use graham cracker crust if that's all you have on hand :

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Delicious! I used monterey jack and cheddar instead but turned out great.

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I loved this! It was my fiance and my first time to make quiche. We didn't have access to a lot of the ingredients so we had to modify it a bit. We used Monterrey Jack in replacement of the fontina, and couldn't even find the other cheese. We also used a Pilsbury frozen pie crust instead of making our own. The pesto was amazing and I will be definitely using it for other things! A new favorite of ours! Look forward to eating the rest tomorrow for lunch. :-

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Ok love this recipe so creamy the flavor is to die. As for the two pie crusts and left over filling, I combine the crusts and use a 9in. spring form pan it makes a very tall quiche but you get more servings out of it. I believe thats what he did on throw down. His slices looked huge. I'm not a fan of pesto so just chopped some jalapeno and addedit to the eggs.

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I was at the throwdown and it was amazing!!!!